we clearly have different concepts of lazy... good video though
@joerobert78474 жыл бұрын
LOL. I am with you there
@JB-yg3ew4 жыл бұрын
I'm five minutes in and it's already more than work than I was expecting for an "easy" bread.
@BreadbyJoyRideCoffee4 жыл бұрын
for this type of crumb, believe me it's very easy. let's rise the standards. of course no knead bread is more easy (kzbin.info/www/bejne/hJi2fpuqh9ySprc) but for a lacy crumb this is the most simple variant.
@jeffwells6414 жыл бұрын
Lol same. I was hoping it was a magical no-knead variant. Oh well. Still impressive. The only difficult part, IMO, is the lamination step. It looks easy enough, but I tried doing it with the 83% dough (from the "No More Sticky Dough" video), and I could definitely see that someone better than I am could get the job done with my dough, but I really couldn't. I technically got it folded into layers though, and my dough feels super, super strong compared to what I'm used to making, so I'm happy. I'll get it eventually. I just can't wait to bake that bread, I can tell it's going to be the best bread I've ever made, since it's doing all the things I could never get my dough to do before.
@beverleyklein72643 жыл бұрын
Maybe if we lived in a forest we'd feel differently, but I'm with you. Calming to watch though.
@nahaidiew29913 жыл бұрын
Lazy and easy ? This is genuine love of baking!!!
@TofiYee4 жыл бұрын
Watching your video makes me so zen. Every move is so careful and intricate. Nothing lazy about it at all! Thanks for sharing.
@xin-xinmah85174 жыл бұрын
Looks like you truly know the flour and the yeast and the process very well. Really envy. Thank you for showing your passion in making excellent bread.
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you!
@winewoman2244 жыл бұрын
Excellent work . Congratulations on a beautiful video and product.
@donnathorne44302 жыл бұрын
Absolutely loved this video…beautifully done….thank you 🙏 for sharing …can’t wait to give it a try!
@RobertaPeck4 жыл бұрын
Beautiful meditative video- the perfection of technique, the pauses in nature, the perfect repetitive quality of the music---The viewer experiences two masterpieces: the creation of the final bread filigree and how you have captured the process. Beautiful!
@atlenta14 жыл бұрын
Thank you so much for sharing your technique. Good things come to those who wait.
@julianahamouz2124 жыл бұрын
Definitely not lazy by my standards lol Thank you for this beautiful video. I will try this approach because I feel like my attempts at shaping always deflate the dough and I end up with a not so open crumb, regardless of the hydration. Your bread is absolutely beautiful.
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you Juliana, indeed is not so lazy, but for open lacy crumb it's the most confortable :)
@nikosmix4 жыл бұрын
My favorite amateur baker,I am so into your ideas and philosophy of bread baking and handling.Thanks for sharing your knowledge....!
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you Nick!
@remingtontheblack49534 жыл бұрын
Beautiful. True art.
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you!
@Capitainealain3 жыл бұрын
Magnifique !!
@figenergungor81223 жыл бұрын
Perfect 👍
@davidburke751164 жыл бұрын
I want the bread but I don’t think I would ever pull this off, looks divine!
@isaacdewispelaere33093 жыл бұрын
Once again thank-you for your videos I've made the most excellent bread with your process. This is next on the list
@nikinikolakaki93464 жыл бұрын
Yessssss!! Finally a "lazy" bread!! If you had left the dough less hours in room temp then shaping could have been possible but I admire you being so versatile and read what the dough needs. In the past when people had to make their own bread for the family (and families were really big) used less hydration and let the dough ferment in ambient temp. So this is a lesson from the past. In Greece, as flours are weak in general, longer fermentation in ambient temp and lower hydration helps make a bread with open crumb and crispy as you nicely point out. Well done!! (music+scenery fascinating as usual)
@BreadbyJoyRideCoffee4 жыл бұрын
Ki Niki. I'm thinking now about the ambient temperature in Greece ... The starter were probably stiff. And a bit of salt too. In Romania the same. Thank you!
@nikinikolakaki93464 жыл бұрын
@@BreadbyJoyRideCoffee well, in the past (eg my grandmother used to keep a stiff starter but before 2nd WW and after there were no domestic refrigerators!! Actually, it was not a true starter but she kept a piece of the dough after she had added the salt--just before shaping the bread. She kept it in a clay pot at the coolest part of the kitchen covered in olive oil...and in Crete olive oil is abundant as every local have their own olive trees!I guess due to the mild climate in comparison to the northern countries that was possible and it has been the practice of the people making bread until quite recently) that was the case. In Italy though they are used to keep a stiff starter even nowadays...when you make panettonne you need a stiff starter, I guess it is supposed to be more powerful for demanding doughs. Nowadays things are different and refrigerators are our allies...Thank God!! :)))
@pkontopoulos4 жыл бұрын
Mdm Niki, indeed the Greek flours are very weak and high hydration creates floppy results and takes a lot of work to create a good gluten structure. Looking around in stone mills the quality of the resultant flour is even poorer. Also barley is quite common that creates very dense bread and glorious rusks. So we have to settle for weak flours with good taste and make the best of them.
@nikinikolakaki93464 жыл бұрын
@@pkontopoulos I agree with what you point out about the flours. On the other hand I'm not one of those who likes compromises...ha ha ha !! Hopefully, we can find good quality flours in Greece that are not of Greek origin as many people do.
@alvinchan96454 жыл бұрын
Very impressive and thank you for taking the time to make this video. Surprised the dough holds up so well, we learn about over-proofing so much that this just feels counter-intuitive. Will definitely try this recipe next time. Thanks again.
@BreadbyJoyRideCoffee4 жыл бұрын
It's medium hydration and indeed holds up so well. Thank you! You will like to do it. :)
@NectereYT4 жыл бұрын
I always learn so much from your videos, thank you
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you, glad for that!
@Fernando-ox5mo4 жыл бұрын
New subscriber here. Thank you! Beautiful music and views from the forest as well. Much appreciated during this time of shutting down in a small apartment.
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you Fernando!
@mightymcduff20564 жыл бұрын
What is the music?
@nieldapf4 жыл бұрын
Muy buenos videos! El pan también tiene buena pinta 😋.... Beautiful soundtrack!
@sharonn99914 жыл бұрын
Yay the recipe!! Can’t wait to try it out. Thank you!
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you, show us the results :)
@NickSzabadkai4 жыл бұрын
Wouw! Looks great!👏
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you Nick!
@markgory684710 ай бұрын
LAZY ? different concepts, but a work of art. great for a lazy Saturday afternoon's pottering
@lauraz31244 жыл бұрын
I love your elegant style.
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you Laura!
@Rotadiva4 жыл бұрын
I really love watching your videos, so mesmerizing. Merci!
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you Randy! Glad to have you here!
@arbitScaleModels4 жыл бұрын
Beautiful. I also put in the fridge before shaping to reduce work on first day. Can you please make us an open crumb recipe with dry yeast? Applying your skills to yeasted dough would be truly unique!
@BreadbyJoyRideCoffee4 жыл бұрын
will be a challenge for me. never tried :))) but will be!
@medicaldawg97344 жыл бұрын
@@BreadbyJoyRideCoffee I would also love to see what you would do with dry yeast! Do you think the less "wild" nature of dry yeast would make it harder to achieve large bubbles in the crumb, or is it still possible? I moved and don't have my sourdough starter anymore and am dreading making a new one so I've been baking bread with dry yeast recently :(
@BreadbyJoyRideCoffee4 жыл бұрын
@@medicaldawg9734 I think also works with dry yeast. Maybe more easy and more open. Just we must adapt the method. I will think at this!
@abdullahul-haq69444 жыл бұрын
@@BreadbyJoyRideCoffee I’m like you, I cringe every time I think of using dry yeast instead of my starter
@petevogt4 жыл бұрын
Would this possibly work with a poolish?
@BTs-he1lg4 жыл бұрын
Love the background music! Perfect schedule to have fresh bread for lunch. Got fair amount open crumbs, but dough spread out more than rising up. When turning dough out from pan, bottom kind of stringy. I made your starter a few months ago, last month decided to leave in fridge and feed when its needed, used after only one feeding at its peak, might be not enough strength? No extra shelf for the upside down pan, ended up covered the bread with a deep pan on top like dutch oven with hot water at bottom shelf. Thank you
@BreadbyJoyRideCoffee4 жыл бұрын
Hi thank you! You must try if works only after one feeding. I guess will work but best results you will have when is more vigorous, non acidic, strong (usually you keep it at room temperature - make an effort and keep it one week at RT and see the results).
@beckytsukishima60884 жыл бұрын
@@BreadbyJoyRideCoffee Thanks, will keep at room temp from now on
@BTs-he1lg4 жыл бұрын
@@BreadbyJoyRideCoffee First feeding back to RT 19-20C, 1:3:3, nothing much happened after 12 hours, rise 0.5 after 18 hours, peaked at 24 hours to a little more than double and bubbly. 2nd feeding at 26 hours. How do I get it back to twice a day or its ok once a day? Thanks Becky
@terrygorry4 жыл бұрын
Excellent work, great video
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you Terry!
@JimCDC114 жыл бұрын
Yet another excellent video and recipe. I want to try this one. Thank you!
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you Jim!
@denisekong69044 жыл бұрын
If I don’t have baking stone or lava stone, can I bake in DO like how the sourdough bread are to get the same result ?
@Khaledikaa4 жыл бұрын
Well done! I like your way to make bread
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you!
@bquint68434 жыл бұрын
After watching your videos I don't know what desire is stronger make bread or go hiking. Thanks for all the vids they are very informative and helpful. oh BTW the bread in this vid is a thing of beauty
@BreadbyJoyRideCoffee4 жыл бұрын
you can do both. but don't give up at hiking for a bread :) Thank you!
@saharsrestaurantstyle75144 жыл бұрын
look very nice i will try it
@erikabalazs4 жыл бұрын
I baked it, it became super, perfect recipe. Thank you!
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you Erika!
@Mwelkiorum4 жыл бұрын
Fascinating.
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you!
@LucaGRizzi4 жыл бұрын
Beautiful
@sharanbirbrijnath5494 жыл бұрын
Fabulous video.....your analysis of time constraints and daily pressures is spot on....my first attempt at this was very enjoyable.....well done !
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you. For me, it is the bread that fits best in my program. While you are in the family in the evening, you do some operations and the next day you cook it when you have time.
@sharanbirbrijnath5494 жыл бұрын
Two queries....at the lamination stage do you sprinkle water on the surface ? And, what are the rough dimensions of the square you laminate ....thanks
@filon4you15104 жыл бұрын
Very nice video about bread, very clearly presented, I'm a baker too and I really liked this video
@KeyHBCR4 жыл бұрын
Me again! I followed this one and worked great! I did not get an open crumb, but because I had to alter the instructions a bit, 2h less of fermentation at room temp because from a comment I read, that would've let me shape the bread. But in general I think it resulted great. Thanks!!
@KeyHBCR4 жыл бұрын
Too sad I can't post a photo
@BreadbyJoyRideCoffee4 жыл бұрын
@@KeyHBCR do you have a link? on social media?
@KeyHBCR4 жыл бұрын
@@BreadbyJoyRideCoffee I sent you a DM on IG with the photos
@pang8905284 жыл бұрын
amazing content as usual, love your approach in baking sourdough =)
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you!
@rweakley4 жыл бұрын
Every time he does a lamination, I want him throw pizza sauce and cheese on it and throw it in the oven!
@BreadbyJoyRideCoffee4 жыл бұрын
:))))
@hulqen4 жыл бұрын
every time he does a lamination, I look at my own mess of a dough and cry... :P
@jpeood324 жыл бұрын
good idea, think this would be easier than try to toss one!
@jennifernguyen11844 жыл бұрын
@@hulqen Haha! I made a big mess last night too.
@alim36114 жыл бұрын
ha ha ha same here lol
@tomasgulas3 жыл бұрын
I'm makingtime today again, for the 2nd time, just put it in fridge after night of rising. Came out really good the first time.
@pni5ewz4 жыл бұрын
Another great video. Thank you.
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you Ronen!
@stiglarssen9084 жыл бұрын
Excellent walkthrough. Just finished two breads following this video step-by-step. Very tasty and I got very close to the same structure and crumb. The only thing I had to improvise on was when I removed the dough from the proofing vessel the morning after. My dough was sticking a litte to the bottom, so it tore the dough a little. Solved this by carefully folding the dough over itself, one fold. Proceeded with the steps from the video after that.
@rcurielh4 жыл бұрын
Perfection !!!
@JoeKaye9594 жыл бұрын
Your videos are a pleasure to watch.
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you Joseph!
@jonztube4 жыл бұрын
Love it - but I don't have the patience to make it. Thanks for showing how to use hot rocks to make steam. Really useful!
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you. Maybe you should at least give it a try. :)
@rami83614 жыл бұрын
Very Very NICE. . . ! ! ! ! ! Never tasted such bread... Love to try and make it 👍😋😛😊 Thank You very much... Nice Beautiful forest... Scarry too... No bears around ?!? 😲😮😧
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you,. Few year ago was one. And a tiger escaped from Zoo :)))
@nicecakeandfood-48604 жыл бұрын
it looks nice and fantastic💝👏💯👍🔔🔔🔔
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you!
@Pinki_Chungus4 жыл бұрын
Hi, I really like your channel and your videos are so useful for me, I followed all the steps from the video but I don't know why but, my crumb is so wet, this is a problem because my dough is over proof or underproof?
@chunkapur50574 жыл бұрын
Its almost transparent 😲! Always learn something new from every video you make, thank you 😊
@BreadbyJoyRideCoffee4 жыл бұрын
Yes, amazing that translucent texture for me too. Thank you!
@sirtooby4 жыл бұрын
Impressive, I follow almost the same schedule for my bread but I clearly off with the regards to your folding technic. Have only tried once with the autolys, must try that again. I am also way down on time for the last rest. Will try your recepie, thanx.
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you Tobias. Keep working, you will understand more with each bake even if the results don't satisfy you sometimes.
@sirtooby4 жыл бұрын
Done my first try of your bread. Think I got it a little bit wetter, so the last fold was all but easy 😁. It came out nice but not as big holes that in yours. Family liked it much, thanx
@ursulakienow47564 жыл бұрын
einfach super !!!
@clkbunny67664 жыл бұрын
I think your videos are great!
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you!
@garrettpeters34384 жыл бұрын
Thanks for the detailed instructions in the bar. You make it look so easy. I will have to try this. 🍞👍🏼
@BreadbyJoyRideCoffee4 жыл бұрын
It's really easy.
@randakamal71494 жыл бұрын
Amazing thank u
@fmara52234 жыл бұрын
Genius!
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you!
@raimundoneto16894 жыл бұрын
Easy yet beautiful! Congrats. It's interesting, even with that much gas it kinda holds its shape two hours from the cut.
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you. Because of medium hydration.
@raimundoneto16894 жыл бұрын
@@BreadbyJoyRideCoffee got it. My brain automatically set your bread as high hydration haha as for the flours that I use, at my skill level, 65% hydration is the maximum
@songfullee9 ай бұрын
What are some options to substitute these European flours you use? It's very difficult to get whole wheat "le 5 stagioni" and manitoba white flour Molino Verrini type "0" in the US
@chenrowenais2 жыл бұрын
Hi.. if i use a stiff starter of 50% hydration do i have to add more water to the dough itself? Thank you!
@gioiosa54 Жыл бұрын
Hi nice bread - can this be reproduced with mechanical kneading ?? If so what methodology ?? Thx
@abhayumranikar Жыл бұрын
Tried the recipe - brilliant!. I also loved the relaxing piano music - who is it by??. Keep up the good work!
@NicolasEjzenberg Жыл бұрын
Hello when you do lamination, do you spray water on the table and your hands ?
@mfrobert100 Жыл бұрын
Hello! I love your video. Thanks for sharing your skills. Could you tell me what 100% starter hydration means. Also, what is the name of that beautiful and hypnotic piano melody you chose for your background audio? Amazing! Thank you.
@cheriecanelas23252 жыл бұрын
His do you make that 65 g of sour dough started? Do u use 1:1:1 ratio to make 65g?
@green7apocalyptica4 жыл бұрын
🥖🍞♥️🔥 that's just Magic 😍
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you!
@green7apocalyptica4 жыл бұрын
Your a Wizard @@BreadbyJoyRideCoffee 🧙♂️ Really, if I would have left the dough for 2 more hours it would been a floppy mess😅 but with you it's just amazing 🥳 the bread has huge oven spring and it's so fluffy 🤩🤤👏🔥
@BreadbyJoyRideCoffee4 жыл бұрын
@@green7apocalyptica try to keep your starter with less acidity and will stay fine for many hours
@green7apocalyptica4 жыл бұрын
@@BreadbyJoyRideCoffee oh! Thank you! I will try it this way🥳🥳🥳
@tanyametaksa82174 жыл бұрын
@@BreadbyJoyRideCoffee how do you determine the acidity of the starter. I have enjoyed all your videos. Learned a lot from them and from your videos as well at Trevor Wilson and Kristen (full proof baking) that you suggest. Many thanks for your inspiration.
@betamoose4 жыл бұрын
Lovely, lovely bread, I just have to agree with the others that it doesn't seem 'lazy' to me. But worth a try, for sure, though. :)
@sadiehusko71444 жыл бұрын
I am very soothed watching your video, thank you so much!
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you Sadie!
@domenicosaracino82904 жыл бұрын
Thanks for this beautiful video. I tried to follow your instruction but when I flipped the dough from the pirex it didn't come down. And from what I see we use the same stuff! Should I add oil? How do you do it without oil or flour?
@BreadbyJoyRideCoffee4 жыл бұрын
I guess you starter was too acidic and your dough was over proofed in bulk. Work in early gluten development and will be no problem when flipping the dough.
@domenicosaracino82904 жыл бұрын
Nice advice! Thank you very much :)
@shadybad98364 жыл бұрын
Thanks for your reply mate👍🇬🇧
@zanea68204 жыл бұрын
can you make a video about how to prepare a starter that has been dormant in the fridge for a long time? and how to make the starter less acidic
@BreadbyJoyRideCoffee4 жыл бұрын
I never keep the starter in the fridge. Make an effort for a week or two and you will see the difference. I've been thinking about a significant video about the starter for a long time, I will definitely do it. Thank you!
@trackie19574 жыл бұрын
I use my starter about every three weeks and never feed it in between. When I plan to make bread, I take the starter from the fridge the day before. Pour off dark liquid and stir. Transfer a small amount to a clean container and feed it to 2-3 times it’s weight (If you start with 40gr starter, add 40gr each flour and water). I add the water first, shake it up to mix and oxygenate, then add the flour, shake again and stir to complete blending. Often, this rich feeding will produce a vigorous rise, but if not, one more feed usually does it. If you have stored in the fridge for over a month, it could take a few more, so keep trying and be patient.
@stevefeller48434 жыл бұрын
LOVE THE MUSIC!
@marianfrances49594 жыл бұрын
New sub! Going to try this! 😉🇨🇦
@BreadbyJoyRideCoffee4 жыл бұрын
you will like it! :)
@cocobeloeil92584 жыл бұрын
Magnifique pain !
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you!
@gekngotan83384 жыл бұрын
looks interesting and simple but am new to sourdough bread, so do you mind enlightening me as to what is your healthy starter like. Thanks for sharing your passion.
@BreadbyJoyRideCoffee4 жыл бұрын
keep it on room temperature not in the fridge, feed it twice a day with smal ration (1:3:3 - 1:5:5) and use it when is at peack
@lavague764810 ай бұрын
Hello from greece. I love your videos. I have reach the point to have nice oven spring and goodlooking and tasting bread. But i need more open crump. The wild stuff. There are several videos on this issue. Minimal shaping and lamination is one part of the equation that do not work with weak e.g a.p. flour. I think the key here is the flour. You need to get a very extensible dough. If i miss something pls advice.😂
@jallison9453 жыл бұрын
can any of these first kneading steps be done with a kitchenaid mixer? I'm fine with strong folds and lamination, but the first steps are very messy for me in my high humidity area (UK). Thanks!
@keithgrima52713 жыл бұрын
These videos highlight how important it is to have good flour. Your fermentation is on point but it's crazy that you got all that rise after skipping the shaping altogether.
@gioiosa54 Жыл бұрын
Hi ,, I follow your recipe to the minute detail but somehow my dough is stiffer than yours and the Robaud kneading method cant be used -- any ideas as to why my dough seems stiff ---thx
@andyelliott2924 жыл бұрын
Superb
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you Andy!
@luciealie4 жыл бұрын
Wonderfull bread or ciabatta? If this is lazy I wonder what else you do with your regular bread. ;-))
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you! for this type of crumb, believe me it's very easy :)
@lihan12344 жыл бұрын
This has the feel of a silent film from the early 1940s with the structure of an industrial film from the 50s. Great video !
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you!
@nigelbarber6630 Жыл бұрын
I add a saline solution after the dough has been made with water flour and starter. The saline is then folded in as you show. I find the crust and flavour is improved because there is a slight salt hit on the tongue. Also it simplifies the process.
@juanlamanna25744 жыл бұрын
Fantastic bread. Delicious, crusty. Thanks so much. Question: can I proof it in a banetton and then bake it as a single loaf instead of 2 smaller loaves?
@Danielseven-ir2mq4 жыл бұрын
I would guess yes. Some bread lovers belief a bigger loaf taste better than a smaller one. Especially with certain recepies. That's my 2 cents.
@davidsherburne84294 жыл бұрын
You the man
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you!
@kellyaquinastom Жыл бұрын
Any possibility of making this same bread without sourdough? And perhaps with straight bread flour? Thank you.
@richardgledhill68012 жыл бұрын
I made this bread yesterday, it was not quite as open as shown, but then I am not as expert or patient as this bread master. Nevertheless it turned out to be very good and a great eat, the most interesting part of my bake was that I baked it in my Ninja air fryer this morning in small one portion pieces, three at a time it baked very well in 13 mins at 220 on air fry setting, my Ninja is the chamber and lid model rather than the drawer model, but no matter I guess. For my next trick I and going to try it in my pizza oven if it doesn’t rain !
@commanderuseless16854 жыл бұрын
No offense, your bread looks absolutely amazing and the techniques involved were great - but how is this lazy and easy?! Haha!
@randakamal71494 жыл бұрын
Easy🙈
@ivanaguedes75394 жыл бұрын
For sourdough bread type, the process in the video is considered very easy!
@jeffwells6414 жыл бұрын
@@ivanaguedes7539 It's not the sourdough that makes it difficult, it's the Pan De Cristal - the giant air pockets and lacy crumb. Sourdough is just a different type of leavener - once the dough has reached the first rise there isn't much difference between the two except for flavor. The sourdough may be slower if you used a starter past its peak to get those sour notes, but that's about all. The technique is the same - it would be just as hard to do with yeast, though the order of things would probably be slightly different. A typical Pan De Cristal is much higher hydration and takes about 4-5 more hours of work before you get to that lamination stage. Getting such a similar effect with 75% hydration and a lot fewer stages of kneading and folding is very impressive.
@ivanaguedes75394 жыл бұрын
@@jeffwells641, thank you for our reply! I am usually amazed by the crumb´s outcomes of this guy! I am still learning and training to make sourdogh, however I never get such result ; ( Perhaps, is a characterisctics of the flours we have here in my country
@aniou81264 жыл бұрын
Hi - where do you get your flours? Also are those lava rocks? Thanks.
@BreadbyJoyRideCoffee4 жыл бұрын
flours online from internet, most from a romanian site (vinoonline.ro) Lava rocks from local Hornbach store.
@aniou81264 жыл бұрын
@@BreadbyJoyRideCoffee thanks. 🙃
@deboraesteves33324 жыл бұрын
I live in the tropic and the room temperature is around 25 ºCelsus during the night. Would you recommend leave it out to rise or better put it in the refrigerator?
@brigitteabraham5104 жыл бұрын
Thank you so much for all the recilies of sourdough bread i make few of them and i m enjoying it very much I have a question is it possible to make halah bread from sourdough starter?
@arushigupta84612 жыл бұрын
Hi can we mix the dough using stand mixer?
@sonjawilke9593 Жыл бұрын
I am a real beginner and some terms I did not understand. Where can I find the US measurements to make the bread? 5:14
@pierpaolo90154 жыл бұрын
hello, congratulations for the wonders we have! but these doughs if made with the mixer can I get similar results?
@BreadbyJoyRideCoffee4 жыл бұрын
sure, will work too!
@gaelleg70833 жыл бұрын
Mesmerizing....Just a quick question: could it work without the lamination here ? My idea of lazy doesn't include the lamination process...;-) Thanks!
@hayhouse33 жыл бұрын
Nice Videos. I am an amateur baker for year, but never had the open crumb like in your bread. I am going to start with your lazy bread recipe and see how it goes. I am worried a bit that my starter once incorporated, will complete fermentation before the night is over. It’s been pretty active lately, so I may try to do it all in one day. Any thoughts?
@zumbafanification513 жыл бұрын
Wow ! That is beautiful open crumbs. Letting it proof for added 2hours did not do any damage. Do you know what happened when you overproof your dough?
@Panzerman19514 жыл бұрын
I really enjoy your videos and have baked, successfully, a number of loaves using your recipes. Keep up the good work. By the way what is the sound track? Very haunting and a little like Eric Sate. Kind regards. Sid, Rugby. UK
@BreadbyJoyRideCoffee4 жыл бұрын
Thank you. This is the sound track: kzbin.info/www/bejne/i4fId5eHodifZpY
@cheriecanelas23252 жыл бұрын
Ugh I don’t have a sour dough starter so how much active dry yeast would I need to use for THIS recipe? Someone please help lol I really want to try this recipe
@mabelliechan27144 жыл бұрын
May I know what can I do if my oven only has 220c? Do I hv to extend the baking hours?
@BreadbyJoyRideCoffee4 жыл бұрын
can't tell you, did not made such tests. I guess best results you will have with a dutch oven
@davids95494 жыл бұрын
I also have an oven with a maximum temperature that is below the ideal for bread making. The Dutch Oven method is the way to go - works for me! Also need to extend the baking time beyond the average. But I would not attempt this particular recipe because it's not compatible with a standard size Dutch Oven.